Step 1 – Cook the Pasta
Boil penne in salted water according to package instructions until al dente. Drain and set aside.
Step 2 – Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt, pepper, and paprika. Cook 6–7 minutes until golden and fully cooked. Remove from skillet and set aside.
Step 3 – Sauté Vegetables
In the same skillet, sauté onion and garlic for 2 minutes until fragrant. Add red bell pepper and broccoli, cooking 3–4 minutes until vegetables begin to soften.
Step 4 – Make the Sauce
Pour in heavy cream and chicken broth. Simmer for 5 minutes to slightly thicken. Stir in mozzarella and Parmesan until melted and creamy.
Step 5 – Combine
Return the cooked chicken and pasta to the skillet. Toss everything together and simmer 2–3 minutes until fully combined and hot.
Step 6 – Serve
Adjust seasoning if needed. Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Tips & Variations
- Swap broccoli for spinach or zucchini for a different veggie twist.
- Add a pinch of chili flakes for extra heat.
- Use rotisserie chicken for a quicker version.
- For extra richness, stir in a splash of milk or cream when adding the cheeses.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~580 per serving
Enjoy your food!
